Spring Time Risotto and Scallops

SERVINGS: 2
DIETARY: N/A
DIFFICULTY: Above Average
PREP/COOK TIME: 45 min/60 min

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Pea Puree

• 1/2 pound fresh english peas, blanched
• 1-2 tablespoons fresh mint leaves, finely chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper to taste
• 1/4 cup heavy cream (for extra richness)
• Water (only if too thick)

Risotto

• 4 cups vegetable stock (unsalted)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 large shallots, finely diced
• 3 cloves garlic, minced
• 1/2 cups Arborio rice
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1/2 cup of the pea puree
• Salt and freshly ground black pepper to taste

Scallops

• 1/2 pound fresh scallops, patted dry and at room temperature (dry to release as much moisture as possible)
• 1/2 tablespoon olive oil
• salt and pepper

My Garnishes: Crispy prosciutto or bacon, peas tossed in brown butter, radish microgreens

PEA PUREE INSTRUCTIONS:

1. Blanching Option: For the most vibrant color, blanch peas in boiling salted water for 1 minute, then shock in an ice bath before proceeding with the recipe.
2. Remove Mint: Discard the mint sprigs.
3. Blend: Carefully transfer all of the pea puree ingredients to the blender. Start on low speed, increasing gradually to high. Blend until completely smooth and vibrant green (about 1 minute). 
4. Season: Taste and season generously with salt and white pepper.
5. Strain (Chef's Secret): For the ultimate restaurant-quality texture, press the puree through a fine-mesh sieve. This removes any remaining fibrous bits.

RISOTTO INSTRUCTIONS:

1. Warm the Stock: Heat the stock in a saucepan over low heat. Keep it warm throughout the cooking process.
2. Sauté Aromatics: Add olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add garlic and cook for an additional 30 seconds.
3. Toast the Rice: Add the Arborio rice to the skillet and stir to coat with the butter and oil. Cook for 2-3 minutes, stirring constantly, until the rice becomes slightly translucent.
4. Add Wine: Pour in the white wine and stir until it is mostly absorbed by the rice.
5. Add Stock Gradually: Begin adding the warm broth, one ladleful at a time. Stir constantly until each ladleful is absorbed before adding the next. This process should take about 20-25 minutes.
6. Test for Doneness: The risotto is done when the rice is creamy but still slightly firm to the bite (al dente).
7. Finish with Cheese and Puree: Stir in the Parmesan cheese, butter, pea puree salt, and pepper. Let the risotto rest for a couple of minutes before serving.

SCALLOPS AND ASSEMBLING INSTRUCTIONS:

1. Heat Oil: Add the olive oil to a saute pan and heat on medium heat.
2. Add the Scallops: Salt and pepper the scallops and place them in the pan. Make sure not to over crowd the pan or you won't get that nice golden brown color.
3. Flip: After 1-2 minutes, flip the scallops and cook the other side for 1-2 minutes. Set aside.
4. Assemble the Dish: Pour the risotto first onto a plate, place the scallops on top (odd number looks the best for presentation), then garnish and enjoy!